Vacuate herring

By VicentaLakin

Vacuate herring
Fish is my favorite, and I've been eating fish since I was a kid, especially sour spicy fish made by my mother, evaporated aphids, evaporated aphids. With a baby now, there's not much to eat, so the fresh fish is a regular on the table. Fresh herring is handled with a small amount of salt, wine, ginger and onions made for a minute, evaporated on the pot, and a suitable amount of steamed fish oil, and the smell of hot oil, fresh fish and fresh fish is the most delicious

Recipe Recommendations

  • bass
  • ginger a small piece
  • green onions 1
  • cooking wine appropriate amount
  • steamed fish oyster sauce appropriate amount
  • salt appropriate amount
  • cooking oil appropriate amount

Steps for Vacuate herring

  • 1
    The raw materials are as shown。
  • 2
    Onions and ginger clean, cut to silk。
  • 3
    The bass is clean. Mine's in the kitchen. Just wash it. Cut the fish bones from the middle, but don't break them。
  • 4
    The fish were cut three times on each side near their backs, which was easy to taste。
  • 5
    A part of the plate is covered with ginger and onion。
  • 6
    The fish were evenly salted, placed on ginger and onions, covered with ginger and onions, evenly down to the right amount of wine, and picked up on the plate for a moment。
  • 7
    The fish is placed in the steam pan for 8-10 minutes。
  • 8
    Take out the steamed fish, gently remove the ginger and onion from the fish, and pour out the steamed juice。
  • 9
    If necessary, slide the fish gently into another plate with new onions on it。
  • 10
    An appropriate amount of steamed fish oil on the fish。
  • 11
    Fire in the frying pan, oil in the right amount, heat in the heat。
  • 12
    The oil is evenly poured into the fish, and the smell is on the fish。

    • Vacuate herring Make Tips

    1. Steaming fish must buy live fish, which is the most beautiful. 2. Steam fish tastes best onions, which are strange. 3 After the fish are fertilized. The accelerants and onions are pouring out, and they're evaporated into the fish, they don't eat well, they're fresh onions, they're oiled and they smell good. 4. The duration of the steaming fish is well managed, the short fish is not ripe, the long fish meat is old, the cut-off fish steam is enough for eight minutes, with a few more minutes if the direct steam is not removed。

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